Chicken Leg and Sausage Gumbo

The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made with Rox’s Roux and served up in one of our 16-ounce gumbo cups this is The Art of Gumbo. Get the recipe and read all about our newest gift set just in time for the holidays.

Served up steaming hot in your own personal gumbo mug, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox’s Roux.

This holiday season, give the gift of Cajun cooking with Acadiana Table’s The Art of Gumbo kit. It is the perfect gift for the seasoned gumbo cook or someone who wants to learn this time-tested culinary art.

The perfect gift to show your Cajun pride; everything you need to make my Chicken Leg and Sausage Gumbo.

Acadiana Table makes it easy with everything you need in our The Art of Gumbo kit. First you make a roux and at the base of our gumbo kit is two jars of Rox’s Roux–the darkest Cajun roux there is. And the two 16-ounce porcelain gumbo mugs and heavy, stainless gumbo spoons make it elegant to dish up. We’ve even thrown in a 2-pound bag of our favorite Louisiana white rice—Supreme brand long grain. And to bring it all together in one convenient package, we’ve developed a set of recipe cards with 10 easy-to-follow roux-based recipes. With full-color photographs and detailed instructions, these recipes using Rox’s Roux are not available in our cookbook. Learn these recipes for gumbo and so many more classic Cajun dishes.

All boxed neatly for the perfect gift.

For Corporate Gifts! For Family Gifts!

The Art of Gumbo gift box is ready for your holiday gift buying. Buy it now on our website and we’ll ship it directly to you. Or shop locally by calling us at 337-232-8214 and save on shipping by picking up your order at our Lafayette, LA headquarters location.

The Art of Gumbo kit includes:

2 (16-ounce) jars of Rox’s Roux

2 stainless steel Gumbo Spoons

2 (16-ounce) footed Gumbo Mugs with handle

1 2-pound bag of Supreme long-grain white rice

1 (10-page) Art of Gumbo recipe card set

And it’s all neatly boxed and packaged securely for shipping or delivering.

Creatively designed and securely packaged, The Art of Gumbo is an impressive gift.

And the first recipe to make with The Art of Gumbo gift set is this true Cajun Chicken Leg and Sausage Gumbo.

In a large cast-iron pot over medium-high heat, add the oil. Once sizzling hot, add the chicken pieces skin-side down. Brown the chicken on one side and turn to brown the other side. Remove the chicken to a platter and keep warm.

To the pot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Add the chicken back to the pot.

Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Add the smoked turkey necks, if using. Season with cayenne pepper and stir to combine. Add 1½ cups of roux and stir to combine. Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let cook for 1 hour.

Uncover and skim the surface of any excess oil. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.

Sample the finished gumbo and season with Cajun seasoning and hot sauce to taste.

Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops.

Notes

If you want to make roux from scratch, follow Rox's recipe here. If you want to use jarred roux, purchase Rox's Roux in these Louisiana retail locations, or buy it online at our Shop site. I like to toss a few smoked turkey necks into my gumbo pot for added smoke and flavor; this is an optional ingredient. Most Cajun folks serve cold and creamy mustard potato salad with their gumbo. Ice-cold beer and hot French bread are a given.

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YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.

Hey Larry – Good eye! Yes, I like to sneak in a smoked turkey neck or two for flavor, and I am most impressed when I’m spotted by an alert reader. Thanks for exposing my little secret flavor boost and sharing it with everyone. All the best.

Yes sir! I usually like a lot of meat in my gumbo! Just can’t help it because that’s the way “momma” always makes it! Really miss the home cooking in good ole St. Mary Parish. Chicken drummettes, chicken gizzards, turkey necks, smoked sausage, shrimp, and blue crab is what I like! Thanks for all the stories and wonderful recipes. Gonna definitely give your wife’s roux a try. Keep up the great work and giving me the good Cajun stuff I’ve been missing.

Best chicken gumbo I’ve ever made! Made HALF the recipe, for two of us. Sorry, had to make substitutions: used dark meat from a rotisserie chicken from the supermarket, no turkey necks, cooked with a handful of sliced okra and file, then a pint of oysters at the end.
Rox’s Roux put this over the top! Her roux is incredible. I would never make another gumbo without it!

Marianne – I love your sure-handed improvisation with ingredients; every recipe is just a starting point for exploring new tastes. I’ve said numerous times that the supermarket rotisserie chicken is the greatest culinary invention since sliced bread; it is most always a quality product that can be used in so many recipes (chicken and dumplings anyone?). One thing I will challenge you for your next gumbo: smoked turkey necks. Seek them out and tuck them away in your freezer. Just add a few to your next gumbo or any number of recipes, and you will discover the flavor magic of smoke and bone. And gnawing the meat off those bones is a bonus not to be missed. All the best for a Merry Christmas and a Happy New Year.

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…